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No-Bake Gingerbread Cheesecake Recipe

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★★★★★

4.5 from 133 reviews

This No-Bake Gingerbread Cheesecake combines the warm, festive spices of gingerbread with a creamy, fluffy cheesecake filling on a crisp gingersnap cookie crust. Perfectly smooth and easy to make without an oven, this dessert is an ideal holiday treat that can be prepared ahead of time and refrigerated until ready to serve.

Ingredients

Scale

Crust

  • 3 cups crushed gingersnap cookies (about 30 cookies)
  • 1/2 cup unsalted butter, melted

Filling

  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream, cold

Topping

  • 1 cup whipped cream
  • Extra crushed gingersnaps and mini gingerbread men, for decoration

Instructions

  1. Prepare the crust. Mix the crushed gingersnap cookies with the melted butter until the mixture is evenly combined. Firmly press this mixture into the bottom and up the sides of a 9-inch springform pan to form a compact crust. Set the crust aside to chill and solidify.
  2. Beat cream cheese and powdered sugar. In a large bowl, use a hand or stand mixer to beat the softened cream cheese and powdered sugar together until the texture is smooth and creamy, ensuring no lumps remain.
  3. Add molasses and spices. Add the molasses, vanilla extract, ground ginger, ground cinnamon, and ground nutmeg to the cream cheese mixture and beat again until these ingredients are fully incorporated for a spiced, flavorful filling.
  4. Whip the heavy cream. In a separate chilled bowl, whip the cold heavy cream using a mixer until stiff peaks form, creating a fluffy texture that will lighten the filling.
  5. Fold whipped cream into cream cheese mixture. Gently fold the whipped cream into the spiced cream cheese mixture in two additions, using a spatula to carefully combine without deflating the airiness, ensuring a smooth, fluffy filling.
  6. Assemble cheesecake. Spread the filling evenly over the chilled gingersnap crust and smooth the top with a spatula for an even surface.
  7. Chill to set. Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight (12+ hours), to allow the filling to fully set and develop flavor.
  8. Add toppings and serve. Before serving, top the cheesecake with whipped cream, extra crushed gingersnaps, and mini gingerbread men decorations for a festive presentation.

Notes

  • Use a springform pan for simple and easy removal of the cheesecake.
  • Ensure cream cheese is fully softened at room temperature to avoid lumps and achieve a smooth filling.
  • Whip the heavy cream separately and fold gently into the cream cheese mixture to maintain a light texture.
  • Chill the cheesecake at least 4 hours but overnight chill is recommended for the best texture and flavor.
  • The cheesecake can be made up to two days ahead of time; keep it covered in the refrigerator.
  • For a decorative touch, top with extra crushed gingersnaps and festive mini gingerbread men.

Keywords: No-Bake Cheesecake, Gingerbread Cheesecake, Holiday Dessert, Christmas Dessert, Gingersnap Crust

Find it online: https://cheframi.com/no-bake-gingerbread-cheesecake-recipe/